The nice thing about cold brewing is that it isn’t bitter the way hot coffee or espresso poured over ice can be. I’m not entirely sure why that is – does the heat draw out the bitterness? Does the heat draw out good stuff that masks the bitterness? Does anyone know the science behind this? Anyone?

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We found out about cold-brewed coffee from friends we were visiting in NOLA. We even brought back a container of CoolBrew (you can buy it on-line, but it’s pricey because it has to be air-conditioned while being shipped). It took some time to get our act together to make some of our own, but now it’s part of the regular routine. I think re-using the CoolBrew container for our home-brewed version somehow psychologically improves the experience (i.e., just seeing it in the real container fools you into thinking it’s even better than it is).

The only thing I still want to try is adding chicory, but it’s just not available in every supermarket, so this might necessitate a trip to Whole Foods.

– Josh — this is the first I’ve heard of CoolBrew…the placebo effect of putting something in a fancy container is never lost on me!
– Meira — thanks for introducing me to Dee
– DrivenCook – always glad to share

Hmm… I wonder whether one could do the whole thing in a very large French press coffee pot? Once all the steeping is done, just plunge as usual. No need for the separate straining process (I’m all for simple ;-). I’ll give it a try and report back.